Five-Spice Duck and Ginger Noodle Soup

from Delicious magazine, date unknown

Edited to serve 2. Cal count 464 per serving – which is quite a lot for what's basically enhanced ramen, but, hey, DUCK.

  • Pinch crushed dried chillies
  • 1/8 tsp five-spice powder
  • 1/4 tsp sugar
  • 1 large duck breast, skin removed
  • 1 litre fresh hot chicken stock
  • 2.5 cms fresh ginger, in thin strips
  • 1 tsp oil
  • 100 gms wholewheat noodles
  • 1/2 fresh chilli, deseeded and thinly sliced
  • 1/2 bunch spring onions, trimmed and thinly sliced on the diagonal
  • 100 gms beansprouts
  • 2 heads pak choi, chopped
  • Fresh coriander
  • Dark soy sauce

Grind the crushed chillies and mix with five-spice, sugar, some sea-salt and black pepper. Put the duck breast skinned side down into the spices, cover with a plate and weight down, leave for 10 minutes.

Put ginger in stock and boil. Taste for seasoning and keep hot.

Heat oil in a heavy pan, add the duck breasts spice-side down, cook for 3 minutes each side and rest for 5 minutes.

Cook the noodles, drain and divide between 2 heated serving bowls. Sprinkle with fresh chilli, half the spring onions.

Add pak choi and beansprouts to stock, cook 1 minute, and ladle over noodles.

Thinly slice duck on diagonal and put on top of soup. Scatter with the rest of the onions, coriander and serve with soy sauce on the side.

(I'd sprinkle some dark sesame oil in there somewhere?)

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2 Responses to “Five-Spice Duck and Ginger Noodle Soup”

  1. Chris Says:

    I'm with you on that. Sounds delicious, but it must have sesame oil in there somewhere!

  2. Sofa Says:

    Very good. Rather a lot! I used a nest of noodles each, which was about the right weight. The timing was tricky, but my own fault because I cooked the noodles in the broth and then fished them out and kept them warm while I got on with the rest of it. Far too much raw green onion, especially at this time of year (October) when they can be a bit strong. Used a can of chicken consomme and another can of water instead of the fresh stock, which was fine, nowhere near the amount of liquid they suggested – and a nice rich sherry background as well. The duck however was delicious, almost worth going without the skin.

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